Balsamic Roasted Brussels Sprouts and Shallots

Side DishVeganBrussels Sprouts

Easy! Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts.

Photography Credit: Elise Bauer

Every year I consider it my civic duty to create a Brussels sprouts recipe that my father will actually eat.

Every family has one, right? A sprouts-a-phobe?

No? Well consider yourself blessed.

I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the Brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.

Balsamic Roasted Brussels Sprouts

I know he’ll love this one too, which will make an appearance on our Thanksgiving table this year. (And if he doesn’t? More for us!)

It’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, toasted walnuts, and thyme. Couldn’t be easier!


Balsamic Roasted Brussels Sprouts and Shallots Recipe

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


  • 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 2 tablespoons extra virgin olive oil
  • Several large shallots, peeled and thickly sliced, about a cup
  • 4 cloves garlic, peeled, sliced in half
  • 2 tablespoons plus 2 teaspoons balsamic vinegar
  • Salt
  • Pepper
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1/2 cup walnuts, toasted (optional)


1 Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.

balsamic-brussels-sprouts-method-1 balsamic-brussels-sprouts-method-2

2 Add brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.

Drizzle with 2 Tbsp of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.

3 Bake in oven: Place in oven, uncovered. Cook for 15 to 20 minutes, until cooked through and caramelized on the edges.


4 Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

18 Comments / Reviews

No ImageBalsamic Roasted Brussels Sprouts and Shallots

Did you make it? Rate it!

  1. Scott Z

    Fantastic and Simple


  2. Michelle

    YUM! This recipe looks delicious! I’d love to make these for Thanksgiving dinner. Do you think I can make them the morning of and take them in a small slow cooker to keep them warm?

    Show Replies (1)
  3. Betty

    This looks really yummy!

  4. Gwyn Walton

    For many years I could not get my hubby to try Brussels Sprouts! He loves cabbage but would absolutely refuse to try Brussels Sprouts due to it being forced upon him on his childhood years. In the past couple years I kept showing him delicious recipes made with Brussels Sprouts and he said “Eww NO”, followed by the “face it Dear, you will NEVER get me to eat those despicable things”. Then one day out of the blue we were trying to decide on a side for a meal and he said ok what about that Brussels Sprouts recipe you were telling me about? I’m like HOLY CRAP which one?? So we decided on one and he as been hooked every since and I get to say “I told you SO!” LOL. Now he looks for recipes with Brussels Sprouts. We both deeply respect you as a cook and chef and when one day one of your Brussels Sprout recipes showed up in my email… I said what about this? Since then we’ve tried at least 4 of your Brussels Sprout recipes and we love every one! I am extremely grateful because honestly I think the first one I got him to eat was one of yours! Now we have all my grown children eating them and that’s a first! Thank you Elise!

    This one is one of our favorites!

  5. Nancy

    Made a half-recipe just for myself. Fabulous! Will be bringing a double recipe to Thanksgiving potluck. I’m tempted to toss in some sliced shiitake mushrooms. Thoughts?

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